For lunch: Recipes from Adam Aamann

 

Food, A Aamann005

Photo: Claes Bech-Poulsen

Baking that dark, sour bread

This takes a bit of time and dedication in the beginning, but once you’re hooked, you’re most likely going to keep baking.

Making a rye bread sour dough starter

250 gram of rye flour

4 deciliters of water

Generous pinch of salt

2 tablespoons of honey

2 tablespoons of yogurt

Mix the ingredients to a mud-like consistency in a bowl. Cling film but punch some holes in the film, so that the sour dough can breathe. Leave for 2 days. On the third day, add some extra rye flour and water, and leave for a day or two until it starts bubbling. Now it’s ready. You can store sourdoughs in the fridge for up to two weeks or more. To keep them alive give them a little fresh rye or wheat flour once in a while.

 

Rye bread with seeds (2 breads of 1 kg)

For the first day:

500 grams of sour dough

250 grams of rye grains

50 grams of linseed

150 grams of wheat flour

5 deciliters of lukewarm water

1 tablespoon of salt

1 ½ tablespoon of honey

For the second day:

1100 grams of rye flour

3 tablespoons of salt

1 ½ tablespoons of honey

9 deciliters of water

A little corn oil for the baking tins

On day one, stir the first-day ingredients together and leave them for next day under a wet cloth. On the second day, take the dough from the previous day and knead together with second batch of ingredients for 10 minutes. Take away 500 grams of sour dough for next time you’re baking and put in a plastic container in the fridge. Rub a little oil in two large baking tins and pour in the dough, which should be the thickness of heavy mud. Leave to rise for 4 – 6 hours and bake at 170 degrees for 1 hour and 45 minutes. Then take it out of tins and bake for another fifteen minutes.  Let cool completely before cutting in thin slices of approx. 4-8 millimeters.

 

Curing a salmon “gravad”-style

Photo: Claes Bech-Poulsen

Photo: Claes Bech-Poulsen

The dill flavored gravlax is known by many and quite easy to make. Eat it like the Danes on rye bread with sweet and strong mustard sauce or with horseradish in something like a salad. Usually mustard or horseradish is used to contrast the rich and dense taste. Black pepper is also an option. Avoid lemon for this kind of cured fish as it dominates the other flavors too much. Remember the method also works on other fish and meats.

For 12:

1 whole filet of salmon. See if you can get it wild, farmed organically, or unstressed. Approx. 1.5 kg in weight usually.

6 tablespoons of sea salt

5 tablespoons of cane sugar

1 deciliter of snaps/aquavit (preferably dill flavored)

1 ½ tablespoon of dill seeds

1 tablespoon of coriander seeds

1 large bundle of dill

Black pepper

Clean the salmon, removing bones and fat. Leave skin on. Dry fish with cloth. Make a ground mixture of salt, sugar, aquavit, dill and coriander seeds and pepper and rub it all over the fish. Place on tray meat side down and cling film. Leave for 2–4 days in refrigerator, but turn it over every day so it cures evenly. When served, dry of most of the herbs, chop the fresh dill finely and cover with an even layer. Slice thinly preferable with a long, thin and flexible knife.

Here served with salads, apples, herb mayonnaise and horseradish. You can eat it on rye bread – here the bread is sliced thinly and roasted.

 

Kasper Fogh

Kasper Fogh

Writer, Aorta

Very interested in all that breaks new land in the attempt to create a better, more delicious ad sustainable food culture.

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